DOCSLIB.ORG

Consommé, Clear and Simple I

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Consommé, Clear and Simple I Consommé, Clear and Simple Pure, intense flavor, with hardly a hint of fat BY IRVING SHELBY SMITH ’m not given to “raised- Ipinkie” pronouncements, but I just can’t bring myself to call consommé a soup. The graceful poise of a good consommé has a calming effect on the mind. It’s civi- lized. You may think that I’m being precious or fanci- ful, but serve one up some- time and you’ll no doubt notice that it’s all but im- possible to race through a consommé. Jazzy soups, funky soups, and hearty country- style soups may be more comforting and folksy, but to me none is as compelling as consommé. After all, if we are what we eat, what bet- ter way to be than clear and concentrated? Today’s taste for vibrant flavors that are low in fat has led to a rediscovery of this French classic. More and more chefs are realizing that consommé is an exception- ally pure vehicle for aroma and flavor. And consommé’s shimmering clarity makes Liquid gold. Consommé has a purity of flavor and clarity of aspect like no other soup. And it’s low in fat—perfect for for a stunning presentation. today’s taste for bold but lean food. While consommé requires several steps, the process is straight- strong enough by using extra amounts particles that also make it murky—will forward and, once mastered, can lead of fresh meaty bones or aromatic vege- be removed during the clarification. to infinite improvisation with flavors tables. You can also reduce a finished Skimming a stock regularly while it sim- and garnishes. stock by boiling gently to concentrate mers will also produce a clearer, better- flavor. But don’t cook it down too much flavored stock. NO WIMPY STOCKS or it will taste flat and dull. For a gallon A good consommé depends on a very of finished stock, about 45 minutes re- FROM MURKY TO CRYSTALLINE rich stock, whether it be chicken, beef, ducing is the limit. Starting out extra- The transformation from cloudy stock seafood, or vegetable. Wimpy, watery strong is crucial because the very things to clear soup is quite amazing. It’s car- stocks won’t work. Make your stock that give stock flavor—all those tiny ried out by the proteins in a mixture Photo this page: Mary Ellen Bartley 60 FINE COOKING Copyright © 1995 - 2007 The Taunton Press Not pretty, but effective. This chunky mass of egg whites, chopped beef, and vegetables is called a “raft.” As the ingredients coagulate in the hot stock, they float to the top to form a solid filter. Once they’re set, a hole is poked in the top so the liquid can bubble freely through the raft. These simple ingredients have amazing powers—egg whites, aromatic vegetables, and poultry, meat, or fish transform murky stock into an intense, amber consommé. The proteins in these ingredients coagulate during simmering and act like a superfine filter. called a clearmeat—egg whites, some stock and it’s still hot, take extra care to 20 minutes, or until perfectly clear and ground or chopped meat (except when whisk the stock, a little at a time, thor- richly flavored. If the consommé isn’t making vegetarian consommé), and oughly with the clearmeat so the heat clear after 30 minutes of simmering, some aromatic vegetables and season- doesn’t coagulate the eggs too soon. most likely the raft has broken up or has ings for flavor. When the stock and the The next step is to bring the whole stuck to the bottom of the pot. In this clearmeat are heated, the particles in the thing to a gentle simmer over high heat, case, strain the stock, discard the raft, stock coagulate with the egg white and stirring constantly and gently to prevent and begin by making a fresh clearmeat meat protein. In effect, the stock is fil- the clearmeat from settling at the bottom mixture using the same stock. tered. You can also add tomatoes to the of the pot and burning—which will ruin Ladling and straining the filtered clearmeat, as their acid will help the co- everything. A good tool for this is a long- liquid. Now the trick is to retrieve the agulation, but they’ll darken the con- handled spatula or flat-ended spoon that crystal-clear consommé without mixing sommé slightly. will scrape the bottom of the pot. Don’t up the raft. Just work slowly so you can I make clearmeat by first chopping up rush this stage—if the clearmeat cooks control the liquid and solids separately. onions, celery, carrots, and the principal too quickly, it won’t take in all of the sus- Line a sieve with a clean, damp, lint- flavoring ingredient (seafood, chicken, pended particles and thoroughly clarify free cloth. Ladle the consommé through beef, or mushrooms depending on what the stock. the lined sieve. Don’t try to force the consommé I’m making). Then I mix this When the stock reaches a boil, im- liquid through the sieve, which will with egg whites, salt, and pepper and mediately turn down the heat as low only cloud the consommé. When you process it in a food processor until very as possible while still maintaining a get down to the bottom of the pot, tilt it fine. You can use egg whites alone, but I gentle simmer. Stop stirring. The clear- over the sieve to pour out all of the prefer to use other ingredients as well to meat will gradually coagulate and rise to free-running consommé; use the ladle boost and fine-tune the flavor of the fin- the top as a crust, called the “raft.” The to keep the raft from falling out of the ished consommé. Seasonings, such as raft acts as a filter, trapping all the tiny pot. Throw away the raft (or feed it to salt and pepper, are added to the clear- suspended particles as they bubble up the dog) and set the consommé aside meat because you don’t want to add through it. Use a ladle or a large spoon to to cool. Consommé is high in protein them to a finished, perfectly clear con- poke a hole in the raft, called a chimney, and therefore vulnerable to bacterial sommé. The stock itself should also be if a hole doesn’t form naturally. The raft growth, so cool it quickly; I use an ice- well seasoned. will set up better if you baste it occasion- water bath. Mix everything gently—and then ally by carefully ladling some stock over Remove any traces of fat from the stand back. The clarification process it. Don’t let the stock boil, which will consommé by blotting the surface with begins by whisking about two cups of break up the raft and ruin the clarifica- paper towels. A well-made consommé cool or warm stock into the clearmeat tion of the consommé. will be fat-free, and it will keep for three and then adding this mixture to the rest After the raft forms, let the stock days in the refrigerator or up to three Photos except where noted: Sloan Howard of the stock. If you’ve just made your simmer gently, undisturbed, for about months in the freezer. JUNE/JULY 1995 61 Copyright © 1995 - 2007 The Taunton Press This is no ordinary chicken noodle soup. Tiny ravioli, julienned vege- tables, and herbs are the garnish for this chicken consommé, but you can use almost anything as a garnish as long as it won’t cloud the soup. enough to go straight into the liquid. Here are some of my favorite additions: • infuse the consommé by steeping with fresh herbs or spices: rosemary, tarragon, lemongrass, saffron • flavor the broth before clarification with ground spices (adding them to the finished consommé would make it cloudy): Indian garam masala, Chinese five-spice • vegetables cut in neat julienne, tiny dice, or parisienne (pea-sized balls made with a tiny melon baller), small asparagus tips, fresh peas, tiny mushrooms • dried beans and legumes: black beans, black-eyed peas, navy beans, adzuki beans, lentils • pastas, stuffed or un- stuffed: tortellini, ravioli, wontons, bow-ties, orzo • grains like pearl barley or wild rice intriguing and attractive. would absorb too much • delicate slices of meat, Adding Almost any ingredient is consommé during cooking. chicken, or fish, either accents possible as an accent to Use only nonfat methods to the same type as the con- consommé, as long as you cook your garnishes (boil- sommé or a different type to consommé like the way the flavors, tex- ing, steaming) because any for contrast tures, and colors work with fat used in cooking will • small shellfish: shrimp, Now that you’ve gone the pale, clear liquid. ruin the clarity of the con- clams, scallops, mussels, through all the fuss to make I always cook garnishes sommé. Two exceptions to lobster claws your limpid liquid, you’ll ahead so their flavors stay the cook-ahead rule are • last minute accents: probably want to choose distinct from the flavor of peeled, seeded, and diced blanched strips of citrus a final seasoning and gar- the consommé. And some tomatoes or sliced fresh zest, edible flowers, or a few nish to make it even more things, like pastas or beans, truffle; both are soft drops of flavored oil. Photo this page: Mary Ellen Bartley 62 FINE COOKING Copyright © 1995 - 2007 The Taunton Press BEEF STOCK MUSHROOM STOCK FOR BEEF CONSOMME: Yields about 3 quarts rich stock. Yields about 3 quarts rich stock.
Load more

Recommended publications
  • Chapter – 1 Stocks
    Chapter – 1 Stocks 1.1 Definition & Uses: Stock (Fonds de Cuisine) is a liquid containing some of the soluble nutrients and flavors of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen preparation therefore greatest possible care should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains. The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking. Almost every culinary preparation requires a fond. For all practical purposes, “stock” and “fond” have the same meaning. 1.2 Classification of stocks White stock Brown Stock White beef stock Brown beef stock (estouffade) White mutton stock Brown mutton stock White veal stock Brown veal stock White chicken stock Brown game stock Fish stock Types of Stock There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson). The classifications refer to the contents and method used to prepare the stock, not necessarily to color. a.
    [Show full text]
  • Stock Vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner
    Stock vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common Questions that those individuals embarking upon the GAPS Diet™ have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet™, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “meat stock” when referencing meat stock and “bone broth” for bone stock. Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet™, especially during the Introduction Diet where the primary focus is healing the gut. Bone broth is ideal for consuming once gut healing has taken place. The significant difference is that the meat stock is not cooked as long as bone broth. Meat stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut, respiratory tract, and blood/brain barrier. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb.
    [Show full text]
  • Cajun & Creole
    EXPERT TIPS & INFORMATION GIving that gives back ON USING BULK SPICES We’re committed to providing sustainably sourced bulk products to our Louisiana customers — products respectful of the Flavors environment and the Here are some of the key ingredients that help recreate people around the world the distinctive flavors of Cajun and Creole cooking: who produce them. We deal ethically with Vegetables Oils our growers and their Onion, celery, bell pepper, Butter, bacon fat, lard, communities and work with garlic, okra and chili peppers peanut oil or vegetable oil them to preserve and protect their resources. Flours, Meals, Gumbo filé powder Grains & Beans A crucial ingredient in gumbos, We offer fair prices, dealing directly spices av v y White flour, corn flour, cornmeal, aromatic file is made from dried with growers whenever possible so they get maximum rice and dried or canned beans and ground sassafras and compensation for their products. Through programs like (red beans and black-eyed peas thyme. It serves as a thickener our own comprehensive sustainable sourcing program, are a must) and seasoning and is not usually Well Earth, and purchasing Fair Trade Certified products, cooked but added to the gumbo we help growers develop certified organic, sustainable shortly before serving. Just Cajun & Meat & Seafood production methods and improve social conditions for Crab, shrimp, catfish, redfish, sprinkle it on the gumbo, cover, workers and their families and communities. oysters, sausage (especially and let sit for 15 minutes. (Note: Cajun andouille, a spicy smoked It will turn stringy if re-boiled, so Creo le sausage made with pork and reheat your dish gently.) cooking garlic), rabbit, and chicken.
    [Show full text]
  • Culinary Trails Brochure
    DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll fi n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else.
    [Show full text]
  • Hamersley's Roast Chicken with Garlic, Lemon, and Parsley
    Hamersley’s Roast Chicken with Garlic, Lemon, and Parsley Recipe reprinted from Bistro Cooking at Home by Gordon Hamersley, with the permission of Broadway Books. INGREDIENTS PREPARATION For the marinade 1. Combine all the ingredients for the marinade, except the lemon zest, in a food processor fitted with a steel blade and process until smooth. Fold in the 1 bunch Italian parsley (save 12-14 leaves for garnish) lemon zest. 3 cloves garlic, 2. Wash and dry the chickens. Rub them all over with the marinade, cover, and peeled and roughly chopped let them sit in the refrigerator for about 2 hours. 3 shallots, 3. Preheat the oven to 350F. peeled and roughly chopped 4. Season the chickens with salt and pepper, and place them in a roasting pan 1 tablespoon dried herbes de fitted with a rack. Place in oven. Place a cookie sheet (with sides) in the oven Provence and allow it to become hot. Add the cooking oil to the pan and carefully lay the potatoes and onions onto the sheet, cut sides down. Season with salt and 1 teaspoon dried rosemary pepper and roast. The chickens and the vegetables should take 1 hour and 10 minutes to cook. The vegetables are done when they are very tender and 3 tablespoons Dijon mustard brown. The chicken is done when the leg bone separates easily from the thigh when twisted or when a thermometer registers 165F. zest of 1 lemon 5. When cooked, transfer the chickens to another pan and let them rest for at 2 tablespoons cracked black pepper least 20 minutes.
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • Dinner &Soup Ingredients July 5-11, 2021
    DINNERS July 5-11, 2021 Beef Bourguignon - beef, onion, carrot, mushroom, garlic, bacon, red wine, chicken stock, beef stock, tomato, bay leaf, rosemary, thyme, olive oil, butter, salt, pepper. parslied pappardelle: pappardelle pasta, parsley, butter, salt, pepper. herb shallot vinaigrette: olive oil, red wine vinegar, dijon mustard, whole grain mustard, lemon juice, shallots, dried oregano, dried basil, parsley, fresh tarragon, salt, pepper. Mustard Crusted Chicken - chicken breast, dijon mustard, buttermilk, bread crumbs, garlic, lemon zest, olive oil, thyme, salt, pepper. risotto with greens & peas: arborio rice, chicken stock, spinach, kale, peas, garlic, onion, parsley, parmesan cheese, white wine, saalt, pepper, olive oil. Fresh asparagus: asparagus, butter, lemon zest, salt, pepper. Pork Loin with apricot sourdough stuffing -center cut pork loin brined in water and brown sugar. Stuffing: capitola sourdough, shallot, apricot, parsley, salt, pepper, butter, crushed red pepper. Pork loin roasted in garlic, olive oil, salt, pepper, brine. Apricot sauce: apricot preserves, cornstarch, white wine, chicken stock, pan drippings, salt, pepper, apple juice. vermont cheddar mashed potatoes: russet potatoes, butter, cream, cheddar cheese, chives, salt, pepper. buttered broccolini: broccolini, butter, salt, pepper Surf & Turf - Prawns: kosher salt, brown sugar, butter, lemon juice, garlic, crushed red pepper, parsley, fish sauce, lemon zest. Flank steak: red wine vinegar, lemon juice, worcestershire sauce, soy sauce, dry mustard, garlic, parsley, salt, black pepper. Baked Potato: russet potato, butter, sour cream, chives, salt pepper. Blue Cheese Dressing: blue cheese, red wine vinegar, mayonnaise, sour cream, lemon juice, garlic, salt pepper. Chicken Schnitzel - chicken breast, flour, egg, salt, pepper, canola oil, panko, parsley. Gravy: chicken stock, bacon, cream, flour, butter, salt, pepper.
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]
  • Southern Planter a MONTHLY JOURNAL
    .. Sixty-Ninth Vear Established 1840. THE Southern Planter A MONTHLY JOURNAL DEVOTED TO Practical and Progressive Agriculture, Horticulture, Trucking, Live Stock and the Fireside. OFFICE: 28 NORTH NINTH STREET, RICHMOND, VIRGINIA. TUB SOUTHERN PLANTER PUBLISHING COMPANY. Proprietors. J. F. JACKSON, Editor. Vol. 69. AUGUST, 1908. No. 8. CONTENTS. FARM MANAGEMENT— THE POULTRY YARD— Notes 703 Editorial Work for the Month 683 — Getting the Best Prices 704 Notes on the July Planter 687 Rose-Comb Rhode Island Reds 704 Crop Rotation 688 Fire Insurance of Poultry Plants 705 The Conservation of Our Plant Food. 689 Feeding the Dairy Cow 705 Applying Fertilizers 690 Farmer and Planter .... 705 The Danger of Crimson Clover Hay and Some Other Notes 690 THE HORSE— Commercial Fertilizer in Improving Land. 692 '. The Fertilizer Problem Again 692 Notes . 706 Circumstances Alter Cases 694 The Farm Horse Problem • 707 Farm Horses (P. S. Hunter) 709 Farm Horses (W. F. Massey) 709 TRUCKING, GARDEN AND ORCHARD— Percherons Preferable to Suffolk Punch; or Practice Versus Theory ; . 710 Editorial—Work for the Month 695 Programme of Virginia State Horticultural MISCELLANEOUS— Society Outlined 695 Editorial—The Virginia State Farmers' In- Dwarfing Trees 696 stitute 711 Ornamental Shrubs 696 Editorial—The Virginia State Fair 711 Farmers' Institutes 712 Preserving of Natural Resources LIVE STOCK AND DAIRY— 713 The Virginia Polytechnic Institute 714 Feeding Corn and By-Products 697 Hog Feeding 714 Noted Virginia Breeding Establishments . 698 How a Southern Dairy Cleared $3,000 in Enquirers' Column (Detail Index p. 754) 734 Nine Months 702 Advertisements 715 SUBSCRIPTION, 50c. PER YEAR, IN ADVANCE. i I Merchandise *°m Sheriffs' and Receivers' Sales —j 30 to 50 Per Cent Saved on Staple Merchandise ^m OUR WONDERFUL 1908 OFFER Wrecking prices are known goods in the regular way, but as bargain prices.
    [Show full text]
  • Cajun ~ Creole Cooking
    CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb.
    [Show full text]
  • Vegetable Stock
    VEGETABLE STOCK INGREDIENTS PREPARATION TIME: 15 MINS 1 tbs oil 4 carrots, diced COOKING TIME: 1 hour MINS 1 onions, diced 4 celery stalks, leaves included, diced SERVES: at least 2 ltrs stock 2 leeks, thinly sliced 2 parsnips, diced 4 florets broccoli, diced 4 florets cauliflower, diced 200g pumpkin, peeled and diced 2 bay leaves 4 garlic cloves, whole 1 bouquet garni (see tips below) 8 black peppercorns PREPARATION You will need a large heavy-based pot for this recipe. method 1. Heat the oil in an large heavy-based pot and add all the vegetables. Cover and cook for 5 minutes. 2. Add 3 ½ litres (14 cups) of water. Bring slowly to the boil. Add the bay leaves, bouquet garni, garlic and peppercorns. 3. Reduce the heat to low and simmer gently for 1 hour. Skim the froth from the surface regularly. 4. Strain the stock through a sieve. Set aside to cool, and then transfer to a container. REHEATING, STORAGE & LEFTOVERS * Place the vegetable stock in an airtight container and store in the fridge for up to 2 days or in the freezer for up to 6 months. Store liquid in small portions in airtight containers in the freezer or try using icecubes or reuseable ziplock bags in pre-measured amounts for easy use. Variations & Tips * To make your own bouquet garni, tie together with a string or wrap in a piece of cheesecloth or muslin, 4 sprigs parsley or chervil, 1 sprig fresh thyme and 1 bay leaf. A bouquet garni usually also includes a piece of celery and peppercorns but as this recipe already includes these ingredients there is no need to add any extra.
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]